Low Carb Chipotle Burrito
Discover a guilt-free twist on a Mexican classic with this Low Carb Chipotle Burrito recipe, perfect for satisfying your cravings without the carbs! Packed with bold, smoky flavor from chipotle peppers in adobo sauce and seasoned grilled chicken, this healthy burrito swaps traditional tortillas for crisp romaine lettuce wraps, making it both keto-friendly and gluten-free. A flavorful cauliflower rice infused with lime juice serves as the hearty base, while creamy avocado, juicy cherry tomatoes, and a sprinkle of fresh cilantro bring vibrant, refreshing layers to every bite. Easy to prepare in just 35 minutes, this recipe is ideal for those seeking a quick and nutritious alternative to traditional burritos. Whether you're meal prepping or serving a crowd, these delicious lettuce-wrapped burritos are sure to impress!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 2 tablespoons Olive oil
- 3 cups Cauliflower rice
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Avocado
- 1 cup Cherry tomatoes
- 0.25 cup Fresh cilantro
- 4 leaves Romaine lettuce
Instructions
Begin by marinating the chicken breast by combining chipotle peppers in adobo sauce, garlic powder, onion powder, cumin, and 1 tablespoon of olive oil in a bowl. Mix well to coat the chicken and set aside for at least 15 minutes.
While the chicken is marinating, heat a non-stick skillet over medium-high heat and add the remaining tablespoon of olive oil.
Add the cauliflower rice to the pan and season with lime juice, salt, and black pepper. Cook for about 5-7 minutes until the cauliflower rice is tender. Once cooked, remove from the heat but keep warm.
Preheat a grill pan or skillet over medium-high heat and cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center.
Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
Prepare the toppings by slicing the avocado, halving the cherry tomatoes, and roughly chopping the cilantro.
Assemble the burrito by laying a romaine lettuce leaf flat. Layer a scoop of cauliflower rice, a few slices of chicken, avocado slices, cherry tomatoes, and a sprinkle of fresh cilantro.
Roll the lettuce leaf to encase the fillings and secure it with a toothpick if necessary.
Repeat with the remaining ingredients and serve the low carb chipotle burritos immediately.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4255 mg | 185% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 14.8 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3373 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
